Chef Report post Posted April 18, 2011 Ladies and Gents, I was in the mood for seafood tonight, which found me at the local fish market looking for sea scallops, shrimp, and whatever else struck my fancy. I have to add, a lot struck my fancy but the funds didn't exactly allow it. LOL! I decided on making a light salad with an orange vinaigrette paired with pan seared scallops and shrimp. Also enjoyed a shrimp and bass ceviche. I marinated the scallops (and shrimp) in minced garlic, minced onion, fine ground pepper, sea salt, and olive oil. Here are the shrimp. (same marinade) A little pomace olive oil to a hot pan... Sea Scallops in the pan, you should hear a good sizzle. I don't have my scallops chilled "too much" so I don't drop the temperature of the pan too much. First turn...lookin 'good! Once cooked, I finish off the pan with a little whole butter... Plating of the scallops... I added the shrimp to the same pan,cooked them, then finished with butter as well... I then added apricot preserves to the pan. swirled in the mix nice and good, scraping off all the good stuff that sticks to the pan. This was my "dipping sauce" of sorts. Paired it with a nice salad with pears, segmented tangerines, pear tomatoes, and fresh garden greens in an orange vinaigrette. Here is the "tri-fecta" including the fresh ceviche made of bass and shrimp. Thanks for looking and I hope you all enjoyed a nice dinner or two this weekend as well. Until next time! Share this post Link to post Share on other sites
Outdoor Writer Report post Posted April 18, 2011 Chef, Kindly give a rundown on preparing the cerviche! 1 Share this post Link to post Share on other sites
silenthunter686 Report post Posted April 18, 2011 +1 Share this post Link to post Share on other sites
Coach Report post Posted April 18, 2011 Wow - that looks amazing! Share this post Link to post Share on other sites
DesertBull Report post Posted April 18, 2011 what fish market do you buy from. Share this post Link to post Share on other sites
Chef Report post Posted April 18, 2011 I'll get with you guys later tonight to give the rundown on the ceviche. In the meantime, here is a pic my Brother put together from pics he took. (I'm contagious in the picture taking of food dept) enlarge for detail Share this post Link to post Share on other sites
Chef Report post Posted April 18, 2011 what fish market do you buy from. AJ's Fine Foods or the Seafood Market & Restaurant (both in Mesa) Share this post Link to post Share on other sites
DesertBull Report post Posted April 18, 2011 what fish market do you buy from. AJ's Fine Foods or the Seafood Market & Restaurant (both in Mesa) I saw a steak in there once that cost $96. What the ****? I be too scared to cook it. Share this post Link to post Share on other sites
Chef Report post Posted April 18, 2011 I can only assume it was Kobe. (they carry it from time to time) Plus, it was probably good in size. The marbling is so prevalent through and through, and so fine, that the steak actually looks pink instead of red. (Google Kobe beef for more info and pics, as well as current $/#) You should see what that same steak goes for at a fine restaurant after its cooked. If you like prime, Kobe is better. If you're buyin'...I'm cookin'! Share this post Link to post Share on other sites
Ernesto C Report post Posted April 19, 2011 That's called....mexican viagra!! Share this post Link to post Share on other sites
Chef Report post Posted April 19, 2011 Okay guys, Here is how the ceviche was made. This isn't always how I make it but we were mixing it up a bit and keeping it simple. We enjoyed some Peruvian ceviche a few weeks ago and commented on how large the chunks of seafood were. Hence us keeping things large this time. Ceviche is basically raw seafood, denatured (cooked) in citric acid (lemon/lime juice). This time we used the juice of key limes. Added sliced onions, sliced serrano peppers, sliced radishes, and shrimp/bass. For seasonings we just used fine ground black pepper, sea salt, and one dried and ground chiltepin chile. Place all the ingredients in a small bowl. Make sure the lime juice covers the seafood so it will "cook". Let sit refrigerated for about 30-45 minutes, mix again halfway through. you will see that the seafood becomes "tougher" as it overcooks. So depending on how large your chunks are, and how strong the acidity in your limes are, you want to adjust the marinating time accordingly. That's it!...eat with saltines, chips, or tostadas! Hope I made sense. Share this post Link to post Share on other sites
Outdoor Writer Report post Posted April 19, 2011 Thanks for the cerviche process. Share this post Link to post Share on other sites
tjhunt2 Report post Posted April 19, 2011 That looks awesome. I just showed Peg and we both are ready to tackle it on my days off. I could actually taste it as I read your post. This to is becoming one of my favorite topics. FOOD! TJ Share this post Link to post Share on other sites
Xman2000 Report post Posted April 21, 2011 Chef makes my mouth water I need to have you in my hunting and fishing camp LOL Share this post Link to post Share on other sites
desertdog Report post Posted April 24, 2011 Chef whats your thoughts on soaking scallops in milk for a little while before marinading and cooking? Share this post Link to post Share on other sites
